1. Wash the eggplant, put it in a steamer, steam it with high fire until it is 80% ripe, and take it out to dry. 2. Stir the garlic paste, coriander powder and a small amount of refined salt into a paste, then put it in the middle of the broken eggplant, then add salt layer by layer into the porcelain jar, press it with the washed stone, cover it and marinate it for 3-5 days (every 2 times of stirring 1 time). The product is white and tender in color, delicious in taste and beautiful and unique in shape. If you mix leek with it, it will be more delicious.
Raw material formula of eggplant sauce Eggplant 1 kg refined salt 10 g thick soy sauce 75 g Chili noodles 10 g onion 1 garlic powder 2.5 g sesame seeds 5 g preparation method 1. In August, select slender and tender seedless eggplant, wash and dry it, cut it into 3 cm long sections, and then divide each section into 4 parts steadily. 2. Sprinkle some salt on the cut eggplant and marinate it overnight, then wrap it in gauze and press it on the heavy object. 3. Chop the onion into powder and mix it with soy sauce, Chili noodles, minced garlic and sesame seeds to make seasoning sauce. 4. Squeeze the eggplant and put it in a ventilated place to dry its skin. Then sprinkle the proportioned seasoning sauce on the eggplant layer by layer, put it in the jar and cover it tightly. It can be taken out after 5.3 ~ 4 days, and it is best to order one or two drops of sesame oil when serving, which tastes better.